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One of the highlights of spending nights under canvas at Singita Explore is the feasting experience. Nothing like dining with china and crystal in the permanent tented camp of Singita Sabora – instead Singita Explore presents something that harks back to an earlier explorer experience where tents are pitched in remote locations to follow the wildlife. Pots are settled into camp fires for slow stewing and hot water heated over the coals for morning coffee.

Loraine Trollip, Operations Manager Mobile Division (Singita Grumeti), describes one of the firm favourites on the menu at Singita’s mobile camp in Tanzania – a potjie.

A potjie is a stew that is simmered for hours over an open fire in a three-legged cast iron pot. Oxtail is often the traditional choice of meat for a potjie and provides a rich flavour. Other ingredients that meld together for mouth-watering taste, include beef stock, red wine, sherry, mushrooms, garlic, leeks, bay leaves, and tomato.